Best 2 Seared Monkfish With Balsamic And Sun Dried Tomatoes Recipes

Indulge in the delectable symphony of flavors that is seared monkfish, masterfully prepared with balsamic vinegar and sun-dried tomatoes. This culinary masterpiece tantalizes the taste buds with its perfectly seared monkfish, enveloped in a luscious glaze of balsamic vinegar and sun-dried tomatoes, creating a harmonious balance of sweet, tangy, and savory notes. Accompanying this delightful dish are three tantalizing recipes: a medley of roasted vegetables, a refreshing fennel and orange salad, and a creamy polenta that serves as the perfect base for the succulent monkfish. Each recipe complements the seared monkfish exquisitely, offering a symphony of flavors that will leave you craving more. Get ready to embark on a culinary journey that showcases the best of the sea and the garden.

Let's cook with our recipes!

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Steps:

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories Fish Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Steps:

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

Tips:

Choose fresh monkfish: Look for firm, white flesh with a mild, slightly sweet flavor. Avoid fish that is discolored or has a strong odor.
Pat the monkfish dry before searing: This will help the fish to brown evenly and prevent it from steaming.
Use a well-seasoned cast iron skillet: This will help to create a nice crust on the fish.
Sear the fish over high heat: This will help to create a crispy crust and prevent the fish from overcooking.
Do not overcrowd the skillet: If the skillet is too crowded, the fish will not brown evenly and will be more likely to steam.
Baste the fish with butter or oil while it is cooking: This will help to keep the fish moist and flavorful.
Cook the fish until it is just cooked through: The fish should be opaque and flake easily with a fork.
Serve the fish immediately with your favorite sides: Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Seared monkfish is a delicious and versatile dish that can be enjoyed by people of all ages. It is a healthy and sustainable seafood choice that is also relatively easy to prepare. With its delicate flavor and flaky texture, monkfish is a great option for a special occasion meal or a weeknight dinner. The tips and tricks provided in this blog post will help you to create a perfectly seared monkfish dish that is sure to impress your friends and family. So next time you are looking for a new and exciting seafood dish to try, give seared monkfish a try! You won't be disappointed.